Mechanically Recovered Meat - Your Questions Answered

MRM is obtained by removing residual raw meat from bones, typically using a high pressure machine. In the past, it has been made from beef, pig, sheep or chicken bones. Nowadays only chicken and pig MRM is used.

Until it was banned in 1995, some beef MRM came from vertebral columns, which may have contained traces of spinal cord. Spinal cord could have contained high levels of BSE infectivity.

The study found that the main products containing beef MRM were the cheaper brands of beefburgers, frozen and dried mince, and pre-processed beef used in meat pies. Smaller amounts of beef MRM were used in sausages (pork and beef) and meat pastes.

The findings may help SEAC scientists to better understand the exposure of people to BSE infected meat. However, it is not known what constitutes an infective dose nor is it clear what affects human susceptibility to the disease. SEAC will advise Government Health departments on whether any health implications can be identified from studying the report.

There is no implication for present day food risk. This is a study of past practice. MRM produced from cattle vertebral column has been banned in meat production in the UK since 1995.

The beef burgers that contained MRM used around 5%-10% (and in some cases up to 30%) and frozen and dried mince around 10%-20%. Of the 5000 tonnes of beef MRM produced each year, around 40% went into burgers and 40% into mince. The remaining 20% was split among other minor food uses and export.

The survey relies on the personal recollections of events up to 22 years ago (1980-1995) and so there is bound to be some uncertainty. However the study did look for corroborative evidence.

The Agency is currently commissioning a review of historic butchery practices, and will take into account any further SEAC advice.